I finally found a recipe forI finally found a recipe for pickled peppers that are supposed to be crunchy. Every batch I've ever made has been soft, which I hate. Can you tell me if this recipe would be safe as it omits the processing step?
:
Banana peppers, sliced into 1/3 inch rings & seeds removed (enough to fill 4 pint jars)
1/8 tsp of Ball’s Pickle Crisp Granules, per jar
For brine:
5 cups white distilled vinegar
1 cup water
4 tsp Canning and Pickling salt
2 Tbsp sugar
2 whole cloves of garlic
Instructions:
1. Chop banana peppers and add to four sterilized pint jars. Tap jars on counter to pack peppers a bit tighter. Add 1/8 tsp of Pickle Crisp to each jar.
2. Mix brine ingredients, and bring to a boil. Boil for five minutes. Meanwhile heat canning lids in boiling water.
3. After five minutes have passed, remove garlic. Keep brine at a boil. Working with one jar at a time pour brine into your jar. Again, tap on counter to remove bubbles and leave 1/2 inch of head space.
4. Wipe rim of jar clean, put on your hot lid from boiling water, and fasten with a ring.
5. Hold upside down for 10 seconds and put on a heat proof surface to seal.
6. Make sure all jars have sealed before storing